Department of Home Economics Ixv 



Department. The purpose of the experiments was to test the merits 

 of the continuous and intermittent methods of canning. About forty 

 cans of vegetables were prepared. Miss Genung opened some of the cans 

 in September, and the cultures were sent to Dr. Lang; the final test was 

 made in March, 1918, when twenty-two jars were opened by Dr. Lang 

 and Miss Genung. The results showed that the bacteriological contents 

 were about the same in both methods. As to flavor, texture, and general 

 characteristics, there was not a perfect sample. This investigation was 

 merely a preliminary step in an attempt to throw light on this many-sided 

 problem. 



Community kitchens which have been operated throughout the State 

 since war was declared were investigated by two members of the staff, 

 for the purpose of gathering data which would help in the organization 

 of new kitchens for preserving foods as well as those serving as cooked- 

 food centers. Housing, equipment, labor and schedules, supplies, methods 

 of financing, and disposal of products, were among the phases studied. 

 In connection with this work, a community kitchen was equipped in the 

 basement of the Home Economics Building for the canning of fruits and 

 vegetables during the summer of 19 18, by women living near the campus. 



For four weeks during July and August, 191 7, two demonstration cars 

 were run over the New York Central lines in cooperation with the New 

 York Central Railroad and the New York State Food Supply Commission. 

 Two members of the staff demonstrated the preservation of foods in 

 season, exhibited equipment, and distributed printed matter. Twenty 

 towns were visited, and in spite of the hot weather the average daily 

 attendance was between 150 and 200. 



A demonstration train organized to help housewives in adapting their 

 home programs to the war emergency began its schedule on May 9, on 

 the New York Central lines along both sides of the Hudson River. This 

 work was carried on through the cooperation of the College of Agriculture, 

 the Federal Food Board, and the New York Central Railroad. Demon- 

 strations on wheatless breads and other uses of wheat substitutes, and 

 on milk dishes, meat savers, and sugar savers, were given. Exhibits 

 of wheatless breads, canned and dried foods, eggs preserved in water glass, 

 an iceless refrigerator, a homemade fireless cooker, and equipment for 

 canning and drying, were displayed. State and federal printed matter 

 was distributed. During May and June thirty-four demonstrations were 

 given, with a total attendance of about 3420. 



At the National Milk and Dairy Farm Exposition, which was held in 

 May, 19 18, at the Grand Central Palace in New York City, three members 

 of the Department directed the section on the uses of milk as a food, plan- 

 ning the general color scheme, furnishing, and signs for the exhibit. Sample 



